CrockPot Potato Soup

CrockPot Potato Soup is very easy to prep and your whole family will love it. A creamy potato base is flavored with onion, bacon and cheese.

Ingredients

• 8 slices bacon
• ½ onion diced
• 2 pounds red potatoes peeled and diced
• 2 cloves garlic minced
• ½ teaspoon dried thyme or 2 sprigs fresh
• ½ teaspoon black pepper
• 2 ½ cups chicken broth or stock
• ⅔ cup heavy cream
• 1 teaspoon cornstarch
• 1 cup cheddar cheese shredded
• ½ cup sour cream
• 3 green onions green tops sliced thinly

Instructions

• Cook bacon until crispy over medium-high heat. Remove from the pan reserving fat. Add onion to the reserved bacon fat and cook until tender.
• Add potatoes, garlic, thyme leaves, onion, salt to taste, black pepper. Add chicken broth and stir to combine.

• Place the lid on the slow cooker and cook on high for 4 hours (or 6-8 hours on low) or until the potatoes are fork-tender.
• Once softened, use an immersion blender to blend about half of the soup and slightly mash the remaining potatoes. The more you mash, the thicker the soup will be.
• Combine cream and cornstarch. Add to the slow cooker along with cheese, sour cream, and half of the bacon.
• Place the lid back on the slow cooker and let the soup warm through on high, about 15-20 minutes or until thickened.
• Serve the soup topped with green onions and remaining bacon.

Recipe Notes

• For a thicker soup, mash more of the potatoes.
• If you do not have an immersion blender, some of the potatoes/broth can be blended in a blender. Be sure not to seal the lid to allow steam to escape.
• Heavy cream can be replaced with evaporated milk. Ham can be added in place of bacon in this recipe.
• This makes six 1 cup servings.
• Note: This recipe has been updated 2/11/20

Credit to: spendwithpennies